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BANANA IDIYAPPAM

BANANA IDIYAPPAM

INGREDIENTS

  • Rice flour/Idiyappam flour – 1 cup
  • Nendram pazham OR  small ripen yellow banana puree – ½ cup
  • Ghee / coconut oil -1 teaspoon
  • Fresh grated coconut – ½  cup
  • Boiling hot water – ¼ cup or as needed
  • Salt to taste

METHOD

Roll boil a cup of water .

Take the rice flour in a big plate , add ghee + salt and mix well.

Now add the banana puree and mix well.

Now gradually add the boiling hot water . [ roughly it took 4 to 5 tbsp ]

Start mixing the flour mixture.

Once you are able to handle the hot mixture start kneading it.

Knead it into a soft dough .

Take the idiyappam press and fix the idiyappam mould and lightly grease the press with oil to avoid stickiness.

Fill the press with the dough.

Squeeze the dough onto the idli plates in a circular motion.

Sprinkle the freshly grated coconut all over .

Boil water in a steamer.

Once the water starts boiling .keep the idli plates in the steamer and close it.

It hardly takes 6 to 7 mins .{ don’t over steam ]

Allow it to cool for a while and carefully remove the idiyappams to a serving Plate.

It is usually served with a variety of side dishes like peas curry, vegetable kurma, chicken stew, egg or chicken curry. Another popular way to serve Idiyappam is with a dollop of ghee, grated coconut and sugar or with sweetened coconut milk. The sweeter combination is popular among children.

VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam

NOTES

  1. The quantity of water cannot be mentioned accurately. It depends on the quality of rice. Some rice flour absorbs more water. So add water little by little till you get a soft dough consistency.
  2. If the dough is too dry, then steam cooked idiyappam strings would be hard. If the dough is too watery, the strings would be sticking with each other.
  3. First bring the water  to boil in a steamer . Then place the idiyappam plates and steam cook for 5 to 6  mins.
  4. Prepare the dough in batches if you plan to make large quantities.

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